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Fast and easy pumpkin polenta with kale is a high protein meal with a 10 out of 10 comfort food rating. It comes together in under 30 minutes and is also vegan and gluten-free.
Like my recipe today, this post is quick and easy.
I spent a few hours this morning finishing up Nick’s Halloween costume. On a scale of 1-10 on craftiness, I am about a 2.5, but I nevertheless found a cute, and (seemingly easy) costume–a crocodile wrestler–that instantly became the object of Nick’s desire.
It would have been much easier if I had started it last week–when I purchased the supplies–but one thing piled atop another, and as of this morning, I had yet to begin. But I am proud to report that the foam crocodile is drying in the back yard (after I blew it dry with my hair dryer for 30 minutes to get the ball rolling). Don’t worry, I’ll take pictures.
Needless to say, there is not much time for cooking today, and chances are, the same is true in your house. But we all need to eat something before (or after) the festivities, and I have just the meal: pumpkin polenta with sauteed kale.
This is an under 15 minutes to the table kind of dinner (an electric can opener may shave off another 30 seconds; running through the kitchen–not recommended, but sometimes unavoidable–may cut it to a cool 12 minutes.)
Recipe Benefits
This easy pumpkin polenta with kale is a perfect last minute dinner option. In addition to be delicious and satisfying, it is:
- Vegan (egg-free, dairy-free)
- Gluten-free
- High protein (10.4 grams per serving)
- High fiber (6 grams fiber per serving)
- Quick and easy to make (well under 30 minutes, start to finish)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- yellow cornmeal
- plain nondairy milk (e.g., almond milk, soy milk, oat milk, cashew milk)
- salt & pepper
- canned unsweetened pumpkin
- olive oil (or oil of choice such as avocado oil or coconut oil),
- lacinato kale or curly kale, cleaned, tough stems removed, and chopped
- Optional: toasted chopped walnuts or pecans
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- In a small bowl, combine 1.5 cups water with cornmeal until blended.
- Bring remaining 1.5 cups water, milk, salt, and pepper to a boil in a large saucepan over medium-high heat. Add cornmeal mixture, immediately whisking to combine. Reduce heat to low; whisk polenta for 5 to 10 minutes until thickened.
- Whisk in pumpkin; whisk 1 minute longer. Remove from heat and cover to keep warm.
- Heat olive oil in a large skillet set over medium-high heat. Add the kale; cook and stir 3 to 5 minutes until wilted. Season with salt and pepper to taste.
- Serve polenta with kale on top and (optional) toasted walnuts or pecans..
You will be so happy you made this. Happy cooking.
Related Recipes
Easy Pumpkin Polenta with Kale (High Protein)
Ingredients
- 3 cups water, divided
- 3/4 cup yellow cornmeal
- 1.5 cups plain nondairy milk, (e.g., almond milk, soy milk, cashew milk)
- 1 teaspoon salt, (more to taste, as needed)
- 1/4 teaspoon ground black pepper, (more to taste, as needed)
- 1.5 cups canned unsweetened pumpkin
- 1 tablespoon olive oil, (or oil of choice such as avocado oil or coconut oil),
- 16 ounces lacinato kale or curly kale, cleaned, tough stems removed, and chopped
- Optional: toasted chopped walnuts or pecans
Instructions
- In a small bowl, combine 1.5 cups water with cornmeal until blended.
- Bring remaining 1.5 cups water, milk, salt, and pepper to a boil in a large saucepan over medium-high heat. Add cornmeal mixture, immediately whisking to combine. Reduce heat to low; whisk polenta for 5 to 10 minutes until thickened.
- Whisk in pumpkin; whisk 1 minute longer. Remove from heat and cover to keep warm.
- Heat olive oil in a large skillet set over medium-high heat. Add the kale; cook and stir 3 to 5 minutes until wilted. Season with salt and pepper to taste.
- Serve polenta with kale on top and (optional) toasted walnuts or pecans..
So lovely to have you stop by, Jeanne–and to find a sympatico cook 🙂
I tried this recipe tonight and it will be a go-to from now on! I replaced some of the water with low sodium chicken broth and topped the whole thing with some sage turkey sausage and parmesan panko bread crumbs. My husband, a notoriously unhealthy eater, gobbled it up. I can’t wait to try the recipe with all the tasty varieties of squash available. Thank you so much for the inspiration!
I tried this recipe tonight and it will be a go-to from now on! I replaced some of the water with low sodium chicken broth and topped the whole thing with some sage turkey sausage and parmesan panko bread crumbs. My husband, a notoriously unhealthy eater, gobbled it up. I can’t wait to try the recipe with all the tasty varieties of squash available. Thank you so much for the inspiration!
It’s so great to see others who get joy from cooking this way. This meal looks comforting, nourishing, and it photographs nicely to boot!
I look forward to trying it out–thanks.